Craving a hearty and flavorful meal that’s surprisingly easy to prepare? Look no further than these Pork Chops with Creamy Mushroom Sauce. This quick and delicious recipe is perfect for busy weeknights when you want a satisfying dinner on the table in no time.
Combining juicy pork chops and a rich, creamy mushroom sauce makes it a crowd-pleaser. It’s easy to customize with your favorite ingredients and spice levels!
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Prep time: 5 minutes
Cooking time: approximately 25 minutes*
Serves: 4
*Cooking time may vary depending on the thickness of your pork chops and their initial temperature.
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Cooking Tips
- Selecting the proper pork chops is key to a successful dish. Look for bone-in pork chops that are about 1/2-inch thick. Avoid those that are too thin, as they can dry out quickly. You can also use boneless pork chops, but adjust the cooking time accordingly.
- For a thicker sauce, whisk together one teaspoon of arrowroot powder with a bit of water and stir into the pan sauce before returning the pork chops to cook.
- Use a meat thermometer to ensure your pork chops are cooked through but still juicy.
Ingredients for Pork Chops with Creamy Mushroom Sauce
- 3 tablespoons extra virgin olive oil
- 4 bone-in pork chops (about 1/2 inch thick), at room temperature
- Sea salt and freshly ground black pepper, to taste
- 8 ounces white mushrooms, cleaned and sliced
- 2 tablespoons yellow onion, finely minced
- 2 cloves garlic, peeled and minced
- ¾ cup chicken broth (preferably organic)
- ¼ cup half-and-half (room temperature)
- ¼ cup non-flavored, full-fat Greek yogurt (room temperature)
- 3 tablespoons fresh parsley, stems removed and leaves finely chopped (divided)
- Optional: 1 teaspoon ground arrowroot (for thickening the sauce)
Supplies Used
How To Make Pork Chops with Creamy Mushroom Sauce
#1. Heat the olive oil over medium-high heat in a large, heavy-duty skillet.
#2. Season the pork chops generously with salt and pepper. Add them to the hot skillet and brown for about 3-4 minutes on each side.
#3. Remove the pork chops from the skillet and set aside. Lower the heat to medium and add the sliced mushrooms. Cook until they release their juices (approximately 6-7 minutes), stirring occasionally. Add the minced onion and garlic, cooking for an additional 1-2 minutes.
#4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the pork chops to the skillet, reduce heat to low, cover, and cook for about 8-10 minutes or until fully cooked.
#5. Transfer the pork chops to a serving plate and cover to keep warm. Stir in half-and-half Greek yogurt and two tablespoons of fresh parsley into the pan sauce until well blended. Heat through for another 1-2 minutes. Adjust the seasonings with additional salt and pepper if needed.
#6. Spoon the creamy mushroom sauce over the pork chops and garnish with the remaining parsley. Enjoy!
Pairing Suggestions
Sides
Mashed potatoes, roasted vegetables (broccoli, carrots, Brussels sprouts), rice pilaf, or a simple green salad.
Garnishes
Fresh parsley, chopped chives, or a sprinkle of grated Parmesan cheese.
Drink Suggestions
A crisp Sauvignon Blanc, a light Pinot Noir, or a refreshing craft beer.
More Pork Recipes You Might Like
- Air Fryer Pork Tenderloin
- Pork Tenderloin with Golden Beets
- Cranberry Orange Pork Tenderloin
- Apple and Walnut Stuffed Pork Tenderloin
- Pork Scallopini with Mushrooms and Gravy
- Orange Sweet Chili-Glazed Pork Tenderloin
- Air Fryer Pork Tenderloin with a Creamy Garlic Sauce
Kitchen Gadgets To Make Cooking Easy
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Pork Chops with Creamy Mushroom Sauce
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 bone-in pork chops about 1/2 inch thick, at room temperature
- Sea salt and freshly ground black pepper to taste
- 8 ounces white mushrooms , cleaned and sliced
- 2 tablespoons yellow onion , finely minced
- 2 cloves garlic , peeled and minced
- 2/4 cup chicken broth preferably organic
- 1/4 cup half-and-half room temperature
- 1/4 cup non-flavored full-fat Greek yogurt (room temperature)
- 3 tablespoons fresh parsley , stems removed and leaves finely chopped (divided)
- Optional: 1 teaspoon ground arrowroot for thickening the sauce
Instructions
- Heat the olive oil over medium-high heat in a large, heavy-duty skillet.
- Season the pork chops generously with salt and pepper. Add them to the hot skillet and brown for about 3-4 minutes on each side.
- Remove the pork chops from the skillet and set aside. Lower the heat to medium and add the sliced mushrooms. Cook until they release their juices (approximately 6-7 minutes), stirring occasionally. Add the minced onion and garlic, cooking for an additional 1-2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the pork chops to the skillet, reduce heat to low, cover, and cook for about 8-10 minutes or until fully cooked.
- Transfer the pork chops to a serving plate and cover to keep warm. Stir in half-and-half Greek yogurt and two tablespoons of fresh parsley into the pan sauce until well blended. Heat through for another 1-2 minutes. Adjust the seasonings with additional salt and pepper if needed.
- Spoon the creamy mushroom sauce over the pork chops and garnish with the remaining parsley. Enjoy!
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